Homemade Cider Doughnuts

In case you didn’t know, I go to school in the middle of nowhere in upstate New York. What keeps us college students going through the fall are the Cider Mill Donuts. They’re absolutely delicious. Something about fried circles oF dough coated in cinnamon-sugar just warms the soul. So, I decided to make some homemade cider doughnuts when I came home for fall break.

These doughnuts are great because they’re baked, so you don’t have to deal with any of that trouble frying them. You also waste a lot of oil that way, which always kinda annoyed me. Anyways, these are easy! If you don’t have a doughnut pan, you can use a muffin pan too. It will work the same way, just not be the same shape (obviously). The cinnamon-sugar coating really takes the doughnuts to the next level.

On a completely different note, I recently started watching The Mindy Project, and it is amazing. Kudos to my cool sister for telling me like three separate times to watch it. But seriously, I’m that annoying person who constantly raves about their TV show and you just smile and nod but don’t care at all because you’re not at all invested in the show. But you should watch it. I don’t know anyone who wouldn’t like this show. I’m literally watching it right now as I write this post.

Anyways, you should make these donuts. They’re really good, super easy (seriously, they are!), and a great fall-themed dessert/breakfast.

Homemade Cider Doughnuts

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 60 minutes

Yield: 14 doughnuts

Homemade Cider Doughnuts

A recipe for your favorite cider doughnuts, but all homemade! Soft, cakey cider doughnuts coated in cinnamon-sugar.


  • 1¼ cups apple cider
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. salt
  • 1 large egg, room temperature
  • 2 Tbsp. unsalted butter, melted and cooled
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • ½ cup buttermilk, room temperature
  • 1 tsp. vanilla extract
  • ¾ cup granulated sugar
  • 1 tsp. ground cinnamon


    Make the doughnuts:
  1. Simmer apple cider in a small saucepan for 10-15 minutes, or until the cider has about halved in volume. Reserve 1/2 cup of the reduced cider and allow to cool in the refrigerator while preparing the remaining ingredients.
  2. Preheat the oven to 350°F and generously spray a doughnut pan* with nonstick cooking spray; set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
  4. In a separate bowl, mix together the egg, melted butter (make sure it's cool enough so it doesn't cook the egg), brown sugar, granulated sugar, buttermilk, concentrated apple cider, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients mixture and whisk until no streaks of flour remain. Fill a Ziplock or piping bag with the batter and pipe into doughnut pan.
  6. Bake the doughnuts in the preheated oven for 9-10 minutes, or until a toothpick inserted in the center of one comes out clean. Make sure not to overbake the doughnuts; mine were still soft and sticky to the touch and this helps the cinnamon-sugar stick better. Let doughnuts cool.
    Make the coating:
  1. In a large Ziplock bag, combine the sugar and cinnamon. Place 1-2 doughnuts at a time in the bag and mix all around so that the doughnut is completely coated in cinnamon-sugar. Store in an airtight container for up to 3 days.


*You may also use a regular muffin pan.

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Recipe adapted from Sally’s Baking Addiction

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